The red wines of the Valtellina regions are typically light to medium bodied. The Nebbiolos are noticeably less tannic and acidic than their Piedmont counterparts.[5] The Valtellina DOC includes the basic level wines while the Valtellina Superiore DOCG include wines from the more premium locations and must be aged a minimum of two years. The Valtellina Superiore Riserva are reserve-style wines that must be aged for at least four years.[1] Valtellina also produces an Amarone-style DOCG wine known as Sforzato (or Sfursat, Sfurzat as alternate dialect names[6]) made from dried grapes with a minimum alcohol content of 14.5%.[5]
The Valtellina grape Rossola nera that is permitted as a minor blending component in the DOC wines of the region is an offspring of Nebbiolo. Another wine grape, Rossolino nero, that is thought to be an offspring of Rossola nera (and such a grandchild variety of Nebbiolo) is also grown in Valtellina.